Salad
Description
A simple dish to prepare. The classic recipe for "Yantarny" salad is a hearty and delicious option, beautifully presented. This salad can be made layered or mixed. 1. First, place the washed fillet into a pot of water. Bring to a boil and cook until done. At the same time, start boiling the washed carrot. 2. Heat vegetable oil in a frying pan. 3. Peel and finely dice the onion. Add to the pan and sauté until golden. 4. Meanwhile, slice the mushrooms and add them to the pan. Season with salt and pepper to taste, and cook until fully done. 5. Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk with a whisk. 6. Pour a thin layer of the egg mixture into a frying pan with a small amount of vegetable oil and cook a thin omelet on both sides. 7. Let the cooked mushrooms and chicken cool completely. 8. Peel the cooked carrot and grate on a medium grater. 9. Place the chicken at the bottom of a salad bowl and spread a small amount of mayonnaise over it. To make the "Yantarny" salad look more attractive at home, place a glass in the center. 10. Add a layer of carrots on top of the chicken, also spread with mayonnaise. 11. Next, add the mushrooms with onions. 12. Cut the egg pancakes into thin strips and place them as the next layer. Add a little mayonnaise. 13. Grate the cheese on a medium grater and place it on top. Generously spread with mayonnaise and press down with a spoon to create an even layer. 14. Decorate the top of the salad with corn, adding cranberries. Pomegranate seeds can also be used in the "Yantarny" salad recipe. Refrigerate the salad for at least 1 hour before serving to allow it to marinate properly. Serve chilled.